Ingredients for granola:

Ingredients for coconut yoghurt:

Method:

Preheat oven to 160°C (140°C fan forced) and line a cookie tray with baking paper.

Bring honey and butter to a gentle simmer in a large saucepan then remove from heat and stir through oats to coat.

Transfer to the cookie tray and spread out as much as you can. Bake for 25 minutes.

Give that saucepan a quick wipe with some paper towel (less washing up!). Add apple pieces and sprinkle over sugar and add a little of the water then bring to a gentle sizzle. Add vanilla and more water and leave to bubble and break down, adding more water as needed – it will take approximately 20 minutes for them to cook down sufficiently.

Remove from heat and set aside. By this stage the granola should be ready also – remove from oven and put aside to cool.

For the coconut yoghurt, mix yoghurt and coconut milk at a ratio of 1:1, allowing at least 6 tbsp per serve. It’s best to use a whisk for the smoothest consistency.

Once these three components are ready, serve them into parfait glasses, cute little mason jars or your kid’s favourite cup: 2 tbsp yoghurt, 3 tbsp granola, 2 tbsp apple and repeat until you reach the top, finishing with yoghurt and a sprinkle of cinnamon.

Notes:

These can be made ahead of time however the consistency will be more Bircher muesli style. But this is still yummy!

This coconut yoghurt mixture will keep well in the fridge so go ahead and make a big batch of it to use as liberally as you please.

You can use any yoghurt you like in this recipe but I used Jalna vanilla yoghurt.

Why not try other seasonal fruits to stew such as pears, rhubarb or even add passion fruit to the yoghurt?

Feel free to leave out the coconut milk if you or your little ones don’t care for the flavour. You can just use straight yoghurt instead.